Kind of Variants Satay in Indonesia (Part 5)

* Sate Kelinci (Rabbit meat Satay)
This variant of satay is made from rabbit meat, a delicacy from Java. It is served with sliced fresh shallots (small red onion), peanut sauce, and sweet soy sauce. Rabbit satay usually can be found in mountainous tourist region in Java where locals breed rabbit for its meat, such as Lembang in West Java, Kaliurang in Yogyakarta, Bandungan and Tawangmangu resort in Central Java, also Telaga Sarangan in East Java.

* Sate Burung Ayam-ayaman (Bird Satay)
The satay is made from gizzard, liver, and intestines of “Burung Ayam-ayaman” (a migrating sea bird). After being seasoned with mild spices and stuck on a skewer, this bird’s internal organs aren’t grilled, but are deep fried in cooking oil instead.

* Sate Bandeng (Milkfish Satay)
A unique delicacy from Banten. It is a satay made from boneless “Bandeng” (milkfish). The seasoned spicy milkfish meat is separated from the small bones, then placed back into the milkfish skin, clipped by a bamboo stick, and grilled over charcoal.

* Sate Belut (Eel Satay)
Another Lombok rare delicacy. It is made from belut, a native small eel commonly found in watery rice paddies in Indonesia. A seasoned eel is skewered and wrapped around each skewer, then grilled over charcoal fire. So each skewer contains an individual small eel.

* Sate Kuda (Horse meat Satay)
Locally known as “Sate Jaran”, this is made from horse meat, a delicacy from Yogyakarta. It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce.

* Sate Bulus (Turtle Satay)
Another rare delicacy from Yogyakarta. It is a satay made from freshwater “Bulus” (softshell turtle). It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce. Bulus meat is also served in soup or Tongseng (Javanese style spicy-sweet soup).

* Sate Ular (Snake Satay)
A rare and exotic delicacy usually founds in foodstalls specialize on serving exotic meats like snakes and lizards, such as the one founds near Gubeng train station in Surabaya, or near Mangga Besar and Tebet train station in Jakarta. Its usually uses ular sedok (cobra) or sanca (python) meat. It is served with sliced fresh shallots (small red onion), pickles, pepper, and sweet soy sauce.

* Sate Babi (Pork Satay)
Popular among the Indonesian-Chinese community, most of whom do not share the Muslim prohibition against pork. This dish can be found in Chinatowns in Indonesian cities, especially around Glodok, Pecenongan, and Senen in the Jakarta area. It is also popular in Bali which the majority are Hindus, and also popular in The Netherlands.

* Sate Kulit (Skin Satay)
Found in Sumatra, this is a crisp satay made from marinated chicken skin.
Sate Telor Muda (Young egg Satay)
This satay is made from immature chicken egg (uritan) obtained upon slaughtering the hens. The immature eggs are boiled and put into skewers to be grilled as satay.

* Sate Torpedo (Testicles Satay)
Satay made from goat testicles marinated in soy sauce and grilled. It is eaten with peanut sauce, pickles, and hot white rice.

* Sate Ati (Liver Satay)
The satay is made from chicken liver, gizzard, and intestines. After seasoning, the internal organs are not fried or grilled, but are boiled instead. It’s not treated as a main dish, but often as a side dish to accompany Bubur Ayam (chicken rice porridge).

* Sate Susu (Milky Satay)
A tasty dish commonly found in Java and Bali, made from grilled spicy beef brisket with a distinctive milky taste, served with hot chilli sauce.

Sources : wikipedia

Look also : wine, sushi